Paneer Caesar Salad

Ingredients(for 1 medium bowl)

• 150 grams Paneer (fresh Indian cottage cheese) (homemade or store-bought)
• 2 cups Romaine lettuce or iceberg lettuce (chopped)
• 2 slices Whole wheat bread (for croutons (atta bread))
• 3 tablespoons Curd (dahi) (hung curd for thick dressing)
• 2 teaspoons Olive oil (for grilling and dressing)
• 2 cloves Garlic (finely chopped)
• 1/2 teaspoon Black pepper powder
• 1/4 teaspoon Mustard paste (or kasundi) - optional
• 1 tablespoon Lemon juice (freshly squeezed (nimbu ka ras))
• to taste Salt
• 1 tablespoon Grated parmesan or processed cheese (optional, for vegetarian version use Indian cheese) - optional
• 6 Cherry tomatoes (halved) - optional
• 1 teaspoon Tandoori masala (for spicing paneer) - optional

Instructions

1. 1

   Cut the paneer into bite-sized cubes and marinate with tandoori masala, half the lemon juice, a pinch of salt, and 1 teaspoon olive oil. Set aside for 10 minutes.

   10 minutes

   Marinating paneer enhances its flavor and makes it juicier.

2. 2

   Heat a tawa or non-stick pan on medium flame. Grill the marinated paneer cubes until golden brown from all sides (about 5-6 minutes). Set aside.

   6 minutes

   Use a tawa for even grilling and a smoky aroma.

3. 3

   Cut whole wheat bread into small cubes. Toast them in a dry pan until crispy to make healthy croutons. Use minimal oil if desired.

   5 minutes

   Whole wheat bread (atta bread) adds fiber and makes croutons healthier.

4. 4

   In a small bowl, whisk together hung curd, remaining olive oil, chopped garlic, mustard paste, lemon juice, black pepper, and salt to make the dressing. Add grated cheese if using.

   3 minutes

   Hung curd makes the dressing creamy yet low-fat compared to mayonnaise.